This is the type of pan I use for Ciabatta rolls. I let the dough proof in each pan, and then bake in the same pan. I bought mine at a Restaurant Supply House a few years back. Works great. The pan is a small steam pan you see in Buffets
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I could see that being useful for a lot of things. Thanks for the tip!
What are the dimensions of the pan? I only see 1/2, 1/4, 1/6, 1/8 size pans. the 1/8 is 5" x 6", but the ciabatta roll pan makes 3 1/4" x 3"
5 x 5 1/2 measuring from the inside of the pan, and 2 1/4" deep. Works for me. If you can find smaller go for it.
Thank you. Actually the 3" size seems too small for sandwich rolls. I had no idea you could bake in those, I thought it might warp the pans. I'll keep an eye for those.
what dough weight do you use
I don't weigh the dough. I cut to the size of the length and width for each roll. Also, just found smaller pans which I am going to try since the pan I use make larger rolls but I do like that. Want to see how the smaller pan comes out.